Advances in the Development of Functional Foods from Buckwheat

@article{Li2001AdvancesIT,
  title={Advances in the Development of Functional Foods from Buckwheat},
  author={Si-quan Li and Q. H. Zhang},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2001},
  volume={41},
  pages={451 - 464}
}
  • Si-quan LiQ. H. Zhang
  • Published 1 September 2001
  • Biology, Medicine
  • Critical Reviews in Food Science and Nutrition
Referee: Dr. Fu-hung Hsieh, Bilogical/Agric Engineering, Room 248 Agricultural Eng., University of Missouri, Columbus, MO 65211. Buckwheat originated in North or East Asia and is widely adapted in North America. It has been grown since at least 1000 BC in China. It has very strong adaptability to adverse environments with a very short growing span. Many varieties are growing around the world, but mainly in the north hemisphere. Currently the most common buckwheat spice is Fagopyrum esculentum… 

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